I made this to have for lunch the day after pancake day and although not strictly a pancake, as it doesn't have any milk or flour, it was a lovely wrap filled with fresh bursting flavours.
Herb Pancake Wraps with Goat's Cheese (from Good Food Magazine June 2015)
1½ tsp oil
2 spring onions, finely chopped
1 large courgette, coarsely grated and squeezed dry
2 large eggs
2 tbsp chopped basil
2 tsp thyme leaves
50g soft goat's cheese
2 medium tomatoes, chopped
6 black olives, rinsed and halved
2 handfuls watercress
Heat 1 tsp oil in a frying pan and add the spring onions and courgette. Cook, stirring frequently, to soften the courgette and get rid of some of the moisture.
Beat an egg with 1 tbsp water, half the herbs and some black pepper. Heat the remaining oil in the frying pan, pour in the egg mixture and swirl the pan to set it thinly on the base. Cook for a couple of mins, flip over and cook for another min, tip onto a plate and repeat with the other egg, 1 tbsp water and remaining herbs.
Spread the goat’s cheese down the centre of each pancake and top with the courgette mix, scatter over the tomatoes, olives and watercress, then roll up and serve.